Creamy Roasted Brussels Sprout and Quinoa Gratin

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Ingredients

2 cups vegetable broth or water
1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
1 pound Brussels sprouts, small sprouts halved and large sprouts quartered
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 ½ teaspoons dried thyme
¾ teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
Pinch red pepper flakes, optional
4 ounces (about 1 ½ cups) grated Gruyère cheese
2 ounces (about ¾ cup) grated Fontina cheese
1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
¼ cup grated Parmesan cheese
½ tablespoon butter or extra-virgin olive oil
1 teaspoon pressed or minced garlic
1 slice whole wheat bread or gluten-free bread, torn into pieces and processed into crumbs in a food processor or blender

As published by Cookie and Kate.

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